Roasted Cauliflower & Pumpkin Bowl

Place the cauliflower, onion, pumpkin and beetroot onto an oven tray lined with baking paper. Add a generous drizzle of olive oil, a pinch of salt and pepper and sprinkle over the chermoula spice blend (see ingredients list). Toss to coat then roast until tender, 20-25 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water, crumbled vegetable stock and currants. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.

While the couscous is cooking, roughly chop the parsley and the roasted hazelnuts.

To the bowl with the couscous, add the roasted veggies and 1/2 the parsley. Toss to combine.

Divide the roasted veggie pearl couscous between bowls. Crumble over the goat cheese and sprinkle with the chopped hazelnuts. Garnish with the remaining parsley.